Obesity changes a person's glucose and fat metabolism, leading to insulin resistance that triggers chronic diseases like Type 2 Diabetes and cardiovascular illness. James Perfield, assistant professor at the University of Missouri specializing in nutrition and the physiology of metabolic diseases, has identified a plant oil that seems to interrupt the development of obesity-triggered insulin resistance.
>>Food Systems and Bioengineering
A plant oil reduces the harmful early effects of obesity
CAFNR investigates how to market new seed technologies to farmers
The University of Missouri College of Agriculture, Food and Natural Resources will investigate the economic impacts and best marketing strategies of new soybean seed technologies designed to improve US production.
Bacteria may be lurking in the holiday lunch buffet table
'Tis the season for the holiday party with plates of tasty meats, creamy pies and veggies and dips. But be careful says Andrew Clarke. Unless properly handled, these treats can send you home with a case of food poisoning as a holiday gift.
A new test will better identify salmonella-contaminated poultry and eggs
Food scientists at the University of Missouri have developed a faster and more accurate way to test poultry and eggs for live salmonella contamination. The DNA-based process provides results in as little as 2-5 hours versus up to five days for current testing techniques that culture samples in a Petri dish. The technique can allow the poultry industry to test for contamination before product is shipped, thus avoiding costly recalls.
The Gathering Place B&B honors veterans in nationwide project
Two Missouri military veterans received a free stay at the Gathering Place Bed and Breakfast in Columbia as part of a nationwide project to thank former and current personnel for their service.
White House Chef Walter Scheib sees made-from-scratch food as the latest trend
The biggest trend in food in the next 15 years will be something familiar to our grandmothers – made from scratch foods in tune with the seasons to deliver great flavor, said Walter Scheib, White House executive chef from 1994 to 2005.